Confetti Fried Rice Recipes

CONFETTI RICE

Steps:

• Heat the oil in a heavy, large saucepan over medium-high heat. Add the onion, red peppers and jalapeño and cook, stirring often, until soft and translucent, about 4 minutes. Add the garlic and cook until fragrant, 1 minute, being careful not to let it burn.
• Add the rice and corn and saute 1 minute, stirring constantly to toast the rice and coat with oil. Sprinkle with the cumin and 1 teaspoon each salt and pepper. Pour in the chicken stock, raise the heat to high and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, 12 to 15 minutes.
• Fluff the rice with a fork and carefully fold in the cilantro and diced tomatoes. Season with additional salt and pepper to taste.

CONFETTI RICE

Steps:

• In a large saucepan, combine the first six ingredients. Bring to a boil. Stir in peppers. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender., Remove from the heat. Stir in peas. Cover and let stand for about 5 minutes or until heated through and liquid is absorbed. Stir in parsley.

CONFETTI FRIED RICE

Steps:

• Heat 2 tablespoons oil in a 12-inch skillet. Add eggs. Tilt skillet so eggs form about a 6-inch pancake. Cook until set spooning oil over eggs where necessary to set edges. Remove from skillet with a spatula. Cool; cut into strips.
• Add 3 tablespoons oil to skillet. Saute garlic and ginger. Add rice; stir fry, lifting from from the bottom until grains separate. Add water chestnuts, ham, carrots, peas, green onion and soy sauce. Continue to lift from bottom while stir-frying. Remove from heat. Stir in egg strips.

CONFETTI RICE

Steps:

• Heat the stock and butter in a sauce pot over medium heat and bring to a boil. Stir in the rice, then reduce heat to a simmer. Cover and cook for 18 minutes, then fluff the rice with a fork and transfer it to a serving bowl. Stir in the peppers and the lime juice and serve.

FUNFETTI® RICE

Steps:

• Place rice in a large bowl. Season with garlic powder, onion powder, salt, and black pepper.
• Heat oil in a large skillet over medium heat. Add red bell pepper, carrot, and celery; cook and stir until tender, about 5 minutes. Add seasoned rice and water; cook until rice is heated through, about 5 minutes. Add French-fried onions; toss to combine.

CONFETTI BROWN RICE

Steps:

• Melt margarine in 10-inch nonstick skillet over medium heat. Cook rice, mushrooms and onions in margarine about 3 minutes, stirring occasionally, until onions are tender. Stir in water, salt and pepper. Heat to boiling, stirring occasionally; reduce heat.
• Cover and simmer about 50 minutes or until rice is tender; drain if necessary. Stir in vegetables and lemon juice. Heat uncovered, stirring occasionally, until hot.

QUICK CONFETTI RICE

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoon drippings. , In same skillet, saute carrots and celery in drippings until crisp-tender. Add the rice and peas; cook and stir until heated through. Stir in bacon. Serve with soy sauce if desired.

CONFETTI FRIED RICE

Steps:

• 1. Heat 2 tbsp. oil in a 12-inch skillet. Add eggs. Tilt skillet so eggs form about a 6-inch pancake. Cook until set - spooning oil over the eggs where necessary to set edges. Remove from skillet with a spatula. Cool; cut into strips.
• 2. Add 3 tbsp. oil to skillet. Saute garlic and ginger. Add rice; stir-fry, lifting from the bottom until grains separate. Add water chestnuts, ham, carrots, peas, green onion and soy sauce. Continue to lift from bottom while stir-frying. Remove from heat. Stir in egg strips.

CONFETTI RICE

Steps:

• In 3-quart saucepan, heat water, broth and seasoning blend to boiling. Stir in rice; reduce heat to low. Cover and simmer 15 minutes.
• Stir in broccoli and carrot. Cover and cook about 5 minutes or until rice and broccoli are tender. Stir in pimientos. Let stand 5 minutes.

CONFETTI RICE

Steps:

• Bring water to boil in medium saucepan. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
• Spoon rice mixture into large bowl. Cool to room temperature. Fluff with fork.
• Mix bell pepper, onion, oil, vinegar and black pepper in medium bowl. Add to rice mixture; mix well. Sprinkle with pecans. Serve immediately. Or, cover and refrigerate until ready to serve. (Do not add pecans until ready to serve).